Question 1

Stirring a sauce while it is cooking prevents burning on the bottom of the saucepan. This is an example of __________ convection.

Accepted Answer

A)  natural 
B)  thermal 
C)  conductive 
D)  mechanical 
A)  natural 
B)  thermal 
C)  conductive 
D)  mechanical

Question 2

Overcooking is a common problem in microwave cooking because of the high energy levels.

Accepted Answer

A) True 
 B)False

Question 3

Only the colored part of lemon peel should be used for flavoring.

Accepted Answer

A) True 
 B)False

Question 4

When water is already boiling, turning the heat higher will _____________________________________.

Accepted Answer

A)  bring the temperature closer to the smoke point 
B)  increase the speed of evaporation 
C)  raise the temperature of the boiling water 
D)  force you to remove the lid 
A)  bring the temperature closer to the smoke point 
B)  increase the speed of evaporation 
C)  raise the temperature of the boiling water 
D)  force you to remove the lid

Question 5

Fish cooked sous vide would most likely be cooked at a temperature of ________.

Accepted Answer

A)  100°F (38°
C)  
B)  140°F (60°
C)  
C)  185°F (85°
C)  
D)  212°F (100°
C)  
A)  100°F (38°
C)  
B)  140°F (60°
C)  
C)  185°F (85°
C)  
D)  212°F (100°
C)

Question 6

Salted water freezes at ________________ compared with pure water.

Accepted Answer

A)  a higher temperature 
B)  a lower temperature 
C)  the same temperature 
D)  none of these. Salted water does not freeze. 
A)  a higher temperature 
B)  a lower temperature 
C)  the same temperature 
D)  none of these. Salted water does not freeze.

Question 7

So that they can be easily removed, whole herbs and spices for flavoring a liquid are tied in a2piece of cheesecloth called a zest.

Accepted Answer

A) True 
 B)False

Question 8

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined.
-__________________To cook with radiant heat from above

Accepted Answer

The answer of In the blank before each question, write...

Question 9

Prepared mustard is one of the few flavoring ingredients that can be added at the end of cooking.

Accepted Answer

A) True 
 B)False

Question 10

Which of the following is the correct descending order (from highest temperature to lowest) of the three methods to cook food in water or a seasoned and flavored liquid?

Accepted Answer

A)  boil $\rightarrow$ simmer $\rightarrow$ poach 
B)  simmer $\rightarrow$ poach $\rightarrow$boil 
C)  poach $\rightarrow$ boil $\rightarrow$ simmer 
D)  none of these 
A)  boil $\rightarrow$ simmer $\rightarrow$ poach 
B)  simmer $\rightarrow$ poach $\rightarrow$boil 
C)  poach $\rightarrow$ boil $\rightarrow$ simmer 
D)  none of these

Question 11

Adding an acid to meat during the cooking process __________.

Accepted Answer

A)  speeds up the gelatinization process 
B)  tends to slow the coagulation of its protein 
C)  helps to dissolve some of its connective tissue 
D)  all of these 
A)  speeds up the gelatinization process 
B)  tends to slow the coagulation of its protein 
C)  helps to dissolve some of its connective tissue 
D)  all of these

Question 12

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined.
-__________________To cook quickly in a small amount of fat.

Accepted Answer

The answer of In the blank before each question, write...

Question 13

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined.
-__________________To cook covered in a small amount of liquid, usually after preliminary browning

Accepted Answer

The answer of In the blank before each question, write...

Question 14

The transfer of heat from the outside to the inside of a piece of roasting meat is an example of convection.

Accepted Answer

A) True 
 B)False

Question 15

Most dried spices should not be added until near the end of cooking.

Accepted Answer

A) True 
 B)False

Question 16

Mint, parsley, celery seed, and oregano are examples of herbs.

Accepted Answer

A) True 
 B)False

Question 17

Wasabi is a type of Japanese horseradish.

Accepted Answer

A) True 
 B)False

Question 18

Because preparing foods sous vide requires putting foods in vacuum packs, guarding against ____________________ is especially important.

Accepted Answer

A)  high vacuum pressure 
B)  vitamin loss 
C)  anaerobic bacteria 
D)  excessive drying of food 
A)  high vacuum pressure 
B)  vitamin loss 
C)  anaerobic bacteria 
D)  excessive drying of food

Question 19

Coagulation of egg protein stabilizes the emulsion in mayonnaise.

Accepted Answer

A) True 
 B)False

Question 20

The ingredient in mayonnaise that makes it a permanent emulsion comes from the ___________.

Accepted Answer

A)  oil 
B)  vinegar 
C)  egg yolk 
D)  mustard 
A)  oil 
B)  vinegar 
C)  egg yolk 
D)  mustard

Exam 6: Nutrition

Stirring a sauce while it is cooking prevents burning on the bottom of the saucepan. This is an example of __________ convection.

Overcooking is a common problem in microwave cooking because of the high energy levels.

Only the colored part of lemon peel should be used for flavoring.

When water is already boiling, turning the heat higher will _____________________________________.

Fish cooked sous vide would most likely be cooked at a temperature of ________.

Salted water freezes at ________________ compared with pure water.

So that they can be easily removed, whole herbs and spices for flavoring a liquid are tied in a2piece of cheesecloth called a zest.

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook with radiant heat from above

Prepared mustard is one of the few flavoring ingredients that can be added at the end of cooking.

Which of the following is the correct descending order (from highest temperature to lowest) of the three methods to cook food in water or a seasoned and flavored liquid?

Adding an acid to meat during the cooking process __________.

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook quickly in a small amount of fat.

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook covered in a small amount of liquid, usually after preliminary browning

The transfer of heat from the outside to the inside of a piece of roasting meat is an example of convection.

Most dried spices should not be added until near the end of cooking.

Mint, parsley, celery seed, and oregano are examples of herbs.

Wasabi is a type of Japanese horseradish.

Because preparing foods sous vide requires putting foods in vacuum packs, guarding against ____________________ is especially important.

Coagulation of egg protein stabilizes the emulsion in mayonnaise.

The ingredient in mayonnaise that makes it a permanent emulsion comes from the ___________.

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Understanding Meats and Game

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Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

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